Halloween may be a few months away yet, but it never hurts to be prepared. If you’re planning an epic bash this year, you’ll want a gloriously ghoulish red velvet cake to stab… I mean cut into! It’ll make a spook-tacular centerpiece and satisfy the sweet teeth of your guests. And it’s stress-free — you can bake the meringue bones and cake layers in advance and assemble the cake just before you’re ready to serve. Make sure to have some Halloween-themed drinks to serve alongside the cake!

Ingredients:

For the cake layers

4 ounces soft unsalted butter

11 ounces sugar

2 large eggs, lightly beaten

10 ounces self-rising flour

2 level Tablespoons cocoa powder

8 1/2 ounces buttermilk

1/4 teaspoon gel paste food coloring

1 teaspoon vanilla extract

2 teaspoons white vinegar

1 teaspoon baking soda

cake release spray

Instructions:

Preheat the oven to 330 degrees Fahrenheit. Spray three 6-inch cake tins with cake release and line the bottoms with baking paper.

Sift the flour and cocoa powder into a bowl and set aside.

Cream the butter and sugar together in a stand mixer fitted with the paddle attachment until pale and fluffy. Stop the mixer halfway through and scrape the bottom and sides of the bowl.

Mix the eggs with the vanilla extract and gradually add to the batter, beating constantly. If the mixture curdles, add a spoonful of flour.

Mix the food coloring with a couple of tablespoons of buttermilk.

Transfer to a measuring jug and mix with remaining buttermilk until the color is evenly mixed.

Alternate adding the flour and buttermilk into the batter, starting and ending with the flour. It is best to fold in the last addition by hand to avoid overworking the batter.

Mix the vinegar and baking soda together (use the jug that contained the buttermilk). It will froth up — immediately mix it into the batter.

Divide the batter between the prepared cake tins and level.

Bake for 30-35 minutes, or until a skewer inserted in the center comes out clean, with the cakes springy to the touch and coming away from the edges of the tin.

Leave to cool in the tins for 15 minutes, then carefully turn out onto a cooling rack. Cool completely before frosting.

Cover and chill the cakes in the fridge for an hour so that they have a chance to firm up a bit. Level the tops and keep any scraps. You can spread those on a tray and dry in the oven at 215 degrees Fahrenheit for 10 minutes. Cool and blitz in a blender to make the red velvet crumbs — they’re great for decorating the cake.

Ingredients:

For the bones

5 1/2 ounces liquid egg whites (or 5 eggs)

11 ounces sugar

1/4 teaspoon Cream of Tartar

Instructions:

Preheat the oven to 215 degrees Fahrenheit.

Put the egg whites and Cream of Tartar in the bowl of your stand mixer (make sure it is spotlessly clean). Whisk on low speed until they start to froth up.

Start adding the sugar, one tablespoon at a time, once the meringue forms soft peaks.

Continue whisking at maximum speed for several minutes until the meringue is glossy and forms firm peaks.

Transfer to a piping bag fitted with a plain round tip.

Pipe the bones on two large trays lined with greaseproof paper.

Bake for 1 hour and 30 minutes or until the bones are dry to the touch and lift easily from the baking paper. If they feel too soft, continue baking for longer.

Once the bones are ready, turn the oven off and open the door slightly. Leave them in the oven until completely cool. Keep in an airtight container until ready to use.

Put all the mascarpone, heavy cream, icing sugar, and vanilla extract in the bowl of your stand mixer.

Whisk on low speed to combine. Increase the speed to maximum and whisk for a minute. Stop the mixer and scrape down the sides and bottom of the bowl.

Whisk again until you have firm peaks — about a minute more. Do not overmix. Keep chilled until ready to use.

Transfer the frosting into a large piping bag fitted with a plain round tip.

Add a little frosting on your cake stand or platter to secure the bottom cake layer. Pipe frosting over the bottom cake layer and level. Repeat with the second layer and top with the third.

Smooth a small amount of frosting over the entire cake — this is your crumb coating. Put the cake in the freezer to chill until firm — this will make it much easier to work with.

Smooth frosting over the cake to cover completely. It’s best done on a turntable.

Add some of the red velvet crumbs over the top.

Secure the bones around the cake — you might need to break them up to fit them on.

If you’re making the blackberry syrup, reduce it until it’s quite viscous. Drizzle on the bones to create the blood-spattered effect. Serve the cake immediately, as the meringue bones will soften after a while.

Preheat the oven to 330 degrees Fahrenheit. Spray three six-inch cake tins with cake release and line the bottoms with baking paper.

Sift the flour and cocoa powder into a bowl and set aside.

Cream the butter and sugar together in a stand mixer fitted with the paddle attachment until pale and fluffy. Stop the mixer halfway through and scrape the bottom and sides of the bowl.

Mix the eggs with the vanilla extract and gradually add to the batter, beating constantly. If the mixture curdles, add a spoonful of flour.

Mix the food coloring with a couple of tablespoons of buttermilk.

Transfer to a measuring jug and mix with the remaining buttermilk until the color is evenly mixed.

Alternate adding the flour and buttermilk into the batter, starting and ending with the flour. It is best to fold in the last addition by hand to avoid overworking the batter.

Mix the vinegar and baking soda together (use the jug that contained the buttermilk). It will froth up — immediately mix it into the batter.

Divide the batter between the prepared cake tins and level. Bake for 30-35 minutes, or until a skewer inserted in the center comes out clean, with the cakes springy to the touch and coming away from the edges of the tin. Leave to cool in the tins for 15 minutes then carefully turn out onto a cooling rack. Cool completely before frosting.

Cover and chill the cakes in the fridge for an hour so that they have a chance to firm up a bit. Level the tops and keep any scraps. You can spread those on a tray and dry in the oven at 215 degrees Fahrenheit for 10 minutes. Cool and blitz in a blender to make the red velvet crumbs — they’re great for decorating the cake.

Preheat the oven to 215 degrees Fahrenheit. Put the egg whites and Cream of Tartar in the bowl of your stand mixer (make sure it is spotlessly clean). Whisk on low speed until they start to froth up.

Start adding the sugar, one tablespoon at a time, once the meringue forms soft peaks. Continue whisking at maximum speed for several minutes until the meringue is glossy and forms firm peaks. Transfer to a piping bag fitted with a plain round tip.

Pipe the bones on two large trays lined with greaseproof paper. Bake for one hour and 30 minutes or until the bones are dry to the touch and lift easily from the baking paper. If they feel too soft, continue baking for longer.

Once the bones are ready, turn the oven off and open the door slightly. Leave them in the oven until completely cool. Keep in an airtight container until ready to use.

Put all the mascarpone, heavy cream, icing sugar, and vanilla extract in the bowl of your stand mixer. Whisk on low speed to combine. Increase the speed to maximum and whisk for a minute. Stop the mixer and scrape down the sides and bottom of the bowl.

Whisk again until you have firm peaks — about a minute more. Do not overmix. Keep chilled until ready to use. Transfer the frosting into a large piping bag fitted with a plain round tip.

Add a little frosting on your cake stand or platter to secure the bottom cake layer. Pipe frosting over the bottom cake layer and level. Repeat with the second layer and top with the third.

Smooth a small amount of frosting over the entire cake — this is your crumb coating. Put the cake in the freezer to chill until firm. This will make it much easier to work with. Smooth frosting over the cake to cover completely. It’s best done on a turntable.

Add some of the red velvet crumbs over the top.

Secure the bones around the cake — you might need to break them up to fit them on.

If you’re making the blackberry syrup, reduce it until it is quite viscous. Drizzle on the bones to create the blood-spattered effect. Serve the cake immediately, as the meringue bones will soften after a while.